Sour Cream Potato Soup

• 2 cups water
• 2 chicken bouillon cubes
• 3 cups cubed peeled potatoes
• 1/2 cup chopped onion
• 1/2 cup thinly sliced celery
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups milk, divided
• 2 tablespoons all-purpose flour
• 1 cup sour cream
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped chives

1. In a 3-qt. saucepan over medium heat, combine water, bouillon, potatoes, onion, celery, salt and pepper; bring to a boil. Reduce heat cover and simmer for 15-20 minutes or until potatoes are tender. Add 1-3/4 cups milk. Combine flour with remaining milk; stir to form a smooth paste. Add to soup, stirring constantly. Bring to a boil; boil and stir for 2 minutes or until thickened and bubbly. Add a small amount of hot liquid to sour cream; stir to mix. Gradually add to soup, stirring constantly; heat through but do not boil. Add parsley and chives just before serving.

water, chicken bouillon cubes, potatoes, onion, celery, salt, pepper, milk, flour, sour cream, parsley, chives

Taken from www.tasteofhome.com/recipes/sour-cream-potato-soup/ (may not work)